Author :: Mrs Liz
Category :: Breads & Sandwiches & Wraps
Ingredients ::
- 1 package active dry yeast
- 2 cups water (105 degrees to 115 degrees)
- 1/4 cup sugar
- 2 Tablespoons melted butter or margarine
- 2 teaspoons salt
- 1 cup nonfat dry milk
- 5-1/2 to 6 cups flour (see variations above)
- 1 egg white for glaze
- 1/4 cup sesame seed for topping
Makes: 2 loaves
Prep time: about 40 minutes
Rising time: about 2 hours
Baking time: 25 to 30 minutes
Different variations:
For white braid bread: use all white all purpose flour.
For whole wheat braid bread: use 4 cups all purpose flour, 1-1/2 to 2 cups whole wheat flour.
For multi-grain flat round bread: use 4 cups all purpose flour, 1 cup whole wheat flour, 1/2 cup whole bran cereal, 1/2 cup wheat germ, and 1/2 cup rye flour.
In a large mixing bowl, dissolve yeast in water; add sugar, butter, salt, and dry milk; set aside for 5 minutes.
Stir in 3 cups of the flour; beat 50 strokes. Add 1 cup more flour. Cover; let rest 30 minutes.
Add remaining flour until stiff dough forms. Turn out onto lightly floured board; knead 10 minutes. Put dough into lightly oiled bowl. Cover and let rise until doubled.
Divide dough into two parts. Shape into two flat round loaves OR to make braids, divide each part into three. Roll out strands to 15 inches long. Braid three together; make two braids. Place on lightly greased baking sheet.
Cover, let rise until doubled (1 hour at 85 degrees).
Brush with egg white and sprinkle with sesame seeds.
Bake at 375 degrees for 25 to 30 minutes.
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